Protein pancakes are a great breakfast and snack option for those of us trying to get more protein into our diets. Unfortunately, many of the protein pancake recipes out produce results that taste more like cardboard than the traditional fluffy pancake we know and love. This version, though, is light, fluffy, and delicious—and it’s easily customized.
These nutritious little flapjacks use coconut flour, which is high in protein, fiber, and healthy fat. It’s a good source of lauric acid and manganese, and it’s gluten-free!
Coconut flour has an aromatic coconut flavor and subtle sweetness that works extremely well in pancakes. The basic pancake recipe (below) is easy to customize. You can switch out fruits, stir in add-ins, and play around with flavored protein powders—I like to use French vanilla, chocolate fudge, or banana—to find your favorite combinations.
The trick to making these pancakes successfully is to keep the griddle at a relatively low temperature. These take longer to cook than regular pancakes, and the slow-and-low cooking method ensures that the center cooks and the outsides don't burn. If you’d like to make a big batch all at once, scoop the batter out onto a greased sheet pan, flatten with a spatula, and bake for 25-30 minutes, turning after 20 minutes.
Make a double batch and freeze them for rushed mornings!
Estimated nutritional profile for basic recipe (serving size = 1/4 recipe):
Total fat: 5 grams
Total carbs: 25 grams (dietary fiber: 12 grams)
Protein: 20 grams
[Nutritional data calculated using MyFitnessPal.com]